OVER EASY: Treats for your sweet

Get ready for the most loving day of the year next Tuesday when Valentine’s Day fever sweeps over all those who enjoy a holiday with nothing to do but indulge in gifts of sweet treats, floral bouquets and poetic cards for that one-and-only.

McCormick.com

Red velvet cupcakes with cream cheese icing are a sweet treat for significant others on Valentine’s Day.

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Stores, supermarkets, flower shops and boutiques are full of gift ideas in Citrus County, but if you can’t find just the right token, consider creating your own homemade treat for that special someone.

Chocolate is the flavor of choice for this day of romance, and exchanging heart-shaped boxes of candy never goes out of style. Candy aside, check out the following homemade desserts that are sure to please any sweet tooth Feb. 14:

RED VELVET CUPCAKES
(With cream cheese icing)
* 2 1/2 cups flour
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 2 cups sugar
* 4 eggs
* 1 cup sour cream
* 1/2 cup milk
* 1 bottle (1 ounce) McCormick red food color
* 2 teaspoons McCormick pure vanilla extract
* Vanilla cream cheese frosting

Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with vanilla cream cheese frosting. It makes 30 (1 cupcake) servings.

Vanilla cream cheese frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons pure vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners’ sugar until smooth.

— Courtesy of McCormick

DARK CHOCOLATE DIPPED STRAWBERRIES
* 2 cups (12-ounce package) Hershey’s Special Dark Chocolate Chips or Semi-Sweet Chocolate Chips
* 2 tablespoons shortening (do not use butter, margarine, spread or oil*)
* Fresh strawberries, with stems, rinsed and patted dry

Cover tray with wax paper. Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at medium (50 percent) 1 1/2 minutes or until chips are melted and mixture is smooth when stirred; cool slightly.

Holding strawberry by top, dip 2/3 of each berry into chocolate mixture; shake gently to remove excess. Place on prepared tray. Refrigerate until coating is firm, about 30 minutes. Store, covered, in refrigerator. Coats about 5 dozen small strawberries. (About 1 cup coating).

*Butter, margarine and spreads contain water which may prevent chocolate from melting properly; oil may prevent chocolate from forming a coating.)

— Courtesy of Hershey

MINI VALENTINE CHEESECAKES
* 1 package (8 ounces) cream cheese, softened
* 1/3 cup sugar
* 1 egg
* 1 teaspoon McCormick Pure Vanilla Extract
* 1/4 teaspoon McCormick Pure Almond Extract
* 8 drops McCormick Red Food Color
* 8 vanilla wafers or chocolate wafers
* Melted chocolate (optional)
* Fresh or frozen raspberries (optional)

Preheat oven to 325 degrees. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, extracts and food color; mix well.

Line 8 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 1/2 full. Bake 20 minutes or until edges are lightly browned. Cool in pan on wire rack.

Refrigerate 4 hours to overnight. Drizzle with melted chocolate and top with raspberries, if desired. Makes 8 servings.

— Courtesy of McCormick

Julianne Munn is the food writer for the Citrus County Chronicle. Email her at jmunn2@tampabay.rr.com.